About This Dish
A Rif mountain specialty that showcases the region's famous fig orchards and walnut groves. Lamb shanks are braised until the meat falls from the bone, then adorned with honey-glazed dried figs and crunchy walnuts. The dish is particularly associated with the town of Chefchaouen, where fig trees line the surrounding hillsides. Unlike the cinnamon-heavy tagines of Fes, this version uses a blend of anise and cinnamon that gives it a distinctive Riffian character. Served at autumn harvest celebrations and family feasts.
Ingredients
- 1 kg Lamb shanks or shoulder pieces
- 200 g Dried figs
- 100 g Walnuts, roughly chopped
- 2 large Onions, sliced
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/2 tsp Ground anise
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 3 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Sesame seeds
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Season lamb with salt, pepper, ginger, cinnamon, anise, and saffron.
- 2
Brown lamb in olive oil and butter. Remove and set aside.
- 3
Cook onions over low heat until deeply caramelized, about 20 minutes.
- 4
Return lamb, add water, cover, and simmer for 1.5 hours.
- 5
Soak dried figs in warm water for 15 minutes. Drain.
- 6
Add figs and honey to the tagine. Cook covered for 30 minutes.
- 7
Toast walnuts in a dry pan for 3 minutes. Sprinkle over the tagine with sesame seeds.
Tips & Tricks
- Use Turkish dried figs for the best texture — they hold their shape during cooking.
- Toast walnuts just before serving to maximize crunch.
- The anise is subtle but essential to the Riffian flavor profile.